A Literary Culinary Journal
Swiss tasting week, referred to as “La Semaine du Goût” in the French-speaking part of the country, starts on Thursday, September 12, and runs until the 22nd. Each producer, restaurant and farm participating offers events. I will list a program of events, by day, in the Geneva area.This event is sponsored in part by Slow Food Switzerland. Here is the schedule for Thursday, September 12.
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Amy Eber of World Radio Switzerland did a very good podcast about the Roman ruins in Avenches in the canton of Vaud. She even talked about how the Helvetii‘s and Romans’ food was influenced by the trade routes. Click here to listen.
Ancient Roman Feast
The Aventicum Roman museum is located on the site of the ruins. Both the museum and the site are open to the public. Click here for more details. The ampitheatre is still used for large events, including operas and concerts.
Friday, 5 July 13 / 21:30 CET – Tuesday, 9 July 13
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Yvette Evers grew up camping, hiking and skiing in the Swiss Alps. A Canadian with Dutch roots, her career in international development allowed her to explore mountain areas around the world. Since moving to the Geneva area in 2009 with her husband and two teenage daughters, she also works as a sustainability consultant specializing in tourism. She refers to her work as “slow tourism,” says Know It All.
Yvette is the founder of fraiche air, an outdoor club that fills a gap in the market for global locals who are looking for information about outdoor recreation and tourism in English. The outings in small groups provide a wonderful opportunity to discover new outdoor activities and join an active community of like-minded athletic friends – power walks, hiking, snowshoeing, ski-touring, and family days.
Here’s a recent outing: Slow tourism along the Lavaux vineyard terraces. The first vines in Lavaux were planted in the 12th century, according to Know It All. The area between Lausanne and Vevey is now a UNESCO World Heritage site with stunning views of the Alps and Lac Léman, referred to as Lake Geneva in English.
FraicheAir is located in Geneva. For more information, look on their website at http://www.fraicheair.ch/ or call them at (+41) 79 904 46 22. Visit their Facebook page at http://www.facebook.com/FraicheAir.
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by Jonell Galloway
Every weekend the Hotel Intercontinental Geneva opens its large outdoor swimming pool to the public. The poolside restaurant serves light, healthy, inventive dishes, such as vegetable tempura (shown below) and mezzes, as well as healthy drinks such as the Detox Smoothie (shown below). They use local and Swiss ingredients as much as possible, buying them directly from farmers and producers and working in close conjunction with OPAGE, the Geneva cantonal promoters for agriculture, so the vegetables and fruit are of a surprising freshness.
The price is 50 CHF for the entire day during the week, and 90 CHF on weekends. It is best to reserve ahead, since on nice sunny days people head for the lake or pools, and Geneva is lacking in large outdoor pools. The spa is right next door and poolsiders, and it is also available pool guests.
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Please join us on Sunday, October 2nd, at the Expat Expo Geneva, from 11 a.m. to 5 p.m. in Palexpo, Hall 7. We’d love to meet our readers and make our contact more personal.
We’ll have booth No. B8 against the well, and one of our most popular authors, Rosa Mayland of the column Rosa’s Musings,will be present.
Click here for all the details.
Hope to see you there!
Jonell Galloway, Editor of The Rambling Epicure
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by Jonell Galloway
The Maison Cailler (Nestlé), in Broc, in the canton of Fribourg in Switzerland recently opened its doors to the public. The factory, built in 1898, and still in operation, has been converted into a chocolate museum and visitor center. It offers an interactive audiovisual and guided walk through the factory-museum which explains everything aspect of chocolate making.
The fact that it’s located in a working chocolate factory enhances the experience, and the guided tour explains the history of the factory from its beginning in 1898 to present.
The 7 million CHF renovation project created nine themed areas, including Aztec temples and Swiss hillsides, says Aus Food News. Since the factory is still up and working, you can actually witness chocolate bars being made.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
